I’m not talking about eggs. Unfortunately, because that would be good about now.
The temps are going up and my spring garden is less than half planted.
Yah… bad move.
I’m working on it though. Last night I got bed 1 planted out with ollas.
One more 4×8 raised bed to go, but I’ve been waiting on the onions. I’m not sure why since in my mind they are a bust. Their position in the winter garden put them without sun for too long. The untended grass has been choking them. All bad things. Technically I could let them go for another month and hope that they fattened up, BUT… isn’t there always a but… I really need the space for summer stuff, particularly beans and squash. Ugh…
Yah, looking at the picture, those are pretty bad. Bermuda grass has to be the worst weed ever! I’ve been pretty good at keeping it in check in the other three beds, but this one… not so much. It’s kind of tough to pull among the onions.
Once the summer garden is all in I need to complete the beds that I talked about last fall. The ones that were vertical on the back wall. That would be a perfect spot for the onions… and maybe some garlic… leeks… man, it’s a slippery slope. It would definitely be easier to keep the grass out.
What I really need is someone with a good chunk of open land that gets full sun during the winter, and then I can just plant a huge winter garden and split it with them. THAT would be awesome. I buy the seeds, amendments, and do the work. They supply the land and water and we both get a great harvest.
Okay, less dream, more work.
Here are a couple of pictures around the garden.
Part of the main garden. Leeks are good, but I need to do better at blanching the stalks next year. Lesson learned. The spinach in the middle are either bolting or just dying. The chickens have been enjoying these. The collards and chard are in the back and going CRAZY.
The Old Time Tennessee vines are coming along. A LONG way to go, but coming along…
I have two non-fruit trees in the back yard that are big and give some good shade. I put the peppers and tomatoes that are in containers underneath them. All are doing quite well, they get some full sun, but lots of filtered light.
Just on a whim I took one of my longer tomato prunings and put it in a beer bottle with some water. It’s been a couple of days now and is starting to develop some roots off of the stem. I’m going to see how this goes.
Loving the basil. I love how it looks, I love how it tastes. Love the basil.
Another choke picture. They are smaller, considering these were the side chokes, but there is just something about the look of them in this metal bowl. I don’t know. I just like the look.
In any case. So much to do. Fortunately I got a little break this week and the temps dipped. Last week we ALMOST hit 100 and that’s a whole lot of NO BUENO. I would really love to see a mild summer after the scorcher we had last year… but I probably shouldn’t hold my breath.
BTW, my dream of edible front yard landscaping did not die with the rabbit buffet on the first artichoke plant. Actually, they didn’t even kill the plant, although they gave it their best shot. It has rebounded and seems to be a little too big for them now. Yeah! 🙂
Are the onions not even suitable for use as a salad onion? I guess it would depend on variety but was just a thought so your onion crop wasn’t a total disappointment.
I always plant one or two (nearer half a dozen if I’m honest) tomato side shoots/prunings and I get a handy extra crop from them 🙂
No, they should be fine for the tops, like green onions, but no real bulbs.
Do you root the prunings first or do you just put them in the ground?
I pop them into a pot of compost first and keep them in the greenhouse for added protection. Once rooted I find a space in the garden, leave them to it and if they give me a crop then it’s an added bonus.
We live in the North of England where the temperature may get to 32C on a very good day, so I tend to coddle plants like tomatoes until they are a bit more robust 🙂
We pulled our winter onions out and they are like green onions, but have been using them and surprise! they are good!
I know that feeling. I need to finish my big winter project and I’ve been up the last two nights potting up seedlings.
What a lovely post! I can empathise with the onions. I’ve had to decapitate dandelions around mine. I’ve tried to reduce the weeds though; I planted onions, garlic and shallots through cardboard. Tomatoes are looking lovely. Mine aren’t so big yet, and are sat in the small greenhouse hardening off. Waiting for squashes to germinated a spring and winter garden, eh? Have to to rotate the seasons here in Birmingham, England as they often come in one day.
The cardboard is a good idea, I like that. We don’t have seasons here in Arizona. We ocassionally have a winter, but it usually amounts to a few days between December 1st and the end of February. Other than that we have hot, really, really hot, and monsoon season, where it gets hot and humid.
Jones, 100 degrees? Wow, Nebraska is still being haunted by freezing temperatures (24) at night even though it warms to 50s and 60s during the day. I’ve had to replant onions twice and maybe a third time before Spring weather stays. I going to have to replant the lettuce and radishes. Nothing sprouted from the planting two weeks ago. This garden year has been a real challenge to get started. I am hopeful the weather will turn to better gardening favorable temperatures soon. Harvest will be at least a month behind normal this year.
Have a great day scrambling in the garden.
We are back into the 80s and low 90s, but next week is supposed to bring “near” 100 degree temps again. 😦 I actually harvested the last of my cabbage. They looked like they wanted to bolt. One was pretty eaten up, but the other one was really dense. I’m going to try and make saur draut out of it for the first time. Thanks for checking in, Dave! I can’t wait to see what happens at Terra Nova this summer!
Onion leaves are very tasty if you decide to pull the bulbs now.
I think that is what needs to happen. We’ll use what we can. The greens look nice and healthy.
That sounds very appetising to me 🙂